*  Exported from  MasterCook  *
                       GOLDEN BUTTERNUT SQUASH CHILI
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chili
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive Oil
    2                    Onions, cut in 1/4 dice
    2       tb           Garlic, finely chopped
    2                    Red bell peppers, 1/2 dice
    3       tb           Chili Powder
    2       tb           Ground Cumin
      1/4   ts           Ground Allspice
    1 1/2   tb           Dried Oregano
                         Pinch red pepper flakes
    2       cn           28oz, Plum tomatoes, peeled,
                         -chopped, with their juices
      1/2   c            Dry red wine
    2                    Butternut squash, peeled,
                         -cut into 1/2 dice **
    1                    Finely grated zest of orange
                         Salt to taste
                         Ground pepper to taste
    2       cn           15 1/2 oz ea Red kidney bean
    2       tb           Chopped fresh cilantro leaf
    2       tb           Chopped flat-leaf parsley
   ** NOTE: Butternut squash can be difficult to cut, because the pulp
   is very firm and the outer skin is slightly tough, so work carefully.
   I find that the easiest way to work with it is to cut the squash in
   half crosswise at the base of large neck.  Then carefully cut in half
   lengthwise. Scoop out any seeds in the cavity and slice the halves
   into 1/2 inch lengths crosswise.  Peel the skin from each piece and
   then cut into dice. 1. Heat olive oil over medium heat in a large,
   heavy pot. Add onions, garlic and red peppers.  Cook for 10 minutes,
   stirring occasionally, until the vegetables have wilted.  Add the
   chili powder, cumin, allspice, oregano and red pepper flakes; cook
   for 1 minute longer, stirring to coat vegetables well with spices. 2.
   Add the chopped tomatoes with their juices, red wine, diced butternut
   squash and orange zest. Bring all ingredients to a boil, reduce heat
   to medium-low and simmer, uncovered, for 20 minutes, or until squash
   is tender. Add salt and pepper to taste, and adjust seasonings. 3.
   Add the kidney beans and fold in gently.  Cook 10 minutes more. Just
   before serving, stir in the chopped cilantro and parsley.
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